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Brisket done way too fast!

TexasRebel
TexasRebel Posts: 100
in EggHead Forum
So, Saturday was a big day for me.  Finally got my Costco membership!  I've been going with the mother-in-law for the past year to get prime briskets and finally decided to just get my own card.  (quick aside.....I can tell I've reached full adulthood status based on how I excited I got when I got my card and while walking through that place).  I picked out a good flimsy 15 pounder.   Got the fire going around 9:00 p.m. and put the brisket on around 11:00 or so.  I watched the temp on the egg (between 250 and 275) for about another hour and then went to bed.  I woke up around 5:00 a.m. to my temperature reading 197 degrees.  6 hours and already at 197 but not probing easily.  So, by this time I'm already kinda disappointed.  But I took it off and wrapped it and put it back on for another hour or so and then rest, FTIC until 11:00.  Pulled it out, and sliced and about half of the flat was too dry.  The point and the middle part of the flat was almost perfect.  So, all in all, I guess it was a success.  Wife, kids, and my wife's family all ate well so I guess that's what really counts.  You're always harder on your own cooks than other people will be I've realized.  I guess it's going to be chopped beef or chili with the rest of that flat which isn't necessarily a bad thing.  Any ideas on why it came out so dry?  I'm thinking maybe my temp fluctuated too much while I was asleep or that part of the flat seemed really lean for some reason.  Anyway, here's the money shot....


Just an Ole Miss Rebel fan living in Texas.
Hotty Toddy!
Mansfield, TX

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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    That is goofy. Reaching 197 degrees in 6 hours is not the norm.
    Maybe calibrate/check the accuracy of your dome thermometer.
    What temp was your Egg at 5am?
    Photo makes it look perfect.
    A guess, and it's just a guess, is that this brisket was ready to be pulled at a lower temp and it was a little overcooked.
    Thank you,
    Darian

    Galveston Texas
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  • TexasRebel
    TexasRebel Posts: 100
    I'll check the dome thermometer.  That's the one thing I didn't check.  Meat probe was right on. 

    I went to bed and it was right at 275 and when I checked it at 5 it was around 250-260.  My lump ran out a little quick it seemed so that's why I was thinking it got too hot at some point.  I did some twice smoked potatoes after I pulled the brisket and had to add some lump to it for those.  It was a pretty beautiful photo though lol.
    Just an Ole Miss Rebel fan living in Texas.
    Hotty Toddy!
    Mansfield, TX

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  • lousubcap
    lousubcap Posts: 36,720
    edited March 2019
    If you enjoyed the great majority then it was a resounding success.  The pics look great as noted above.  (Edit: the finish-line is all about the feel in the thick part of the flat.")
    The timing for this one is definitely outside even the accelerated cow performances I have experienced.  However, as we all know, "the friggin cow drives the cook."
    Here's my standard answer on the challenge of the flat: "My cop-out answer is"every cook is a journey unto its own".  That said, it is not uncommon for the thinnest end of the flat to turn out on the dry side.  I generally foil protect it for the first several hours of the cook but that doesn't guarantee a different outcome.  As long as the bulk of the flat and the point are "there" then enjoy."
    Time to go again. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • TexasRebel
    TexasRebel Posts: 100
    lousubcap said:
    If you enjoyed the great majority then it was a resounding success.  The pics look great as noted above.  (Edit: the finish-line is all about the feel in the thick part of the flat.")
    The timing for this one is definitely outside even the accelerated cow performances I have experienced.  However, as we all know, "the friggin cow drives the cook."
    Here's my standard answer on the challenge of the flat: "My cop-out answer is"every cook is a journey unto its own".  That said, it is not uncommon for the thinnest end of the flat to turn out on the dry side.  I generally foil protect it for the first several hours of the cook but that doesn't guarantee a different outcome.  As long as the bulk of the flat and the point are "there" then enjoy."
    Time to go again. 
    Well said sir!  It's always a journey.  I think I'll do a day time cook next time instead of letting it ride overnight like this.  I've done that a few times and I'm always too anxious/nervous to sleep anyway.
    Just an Ole Miss Rebel fan living in Texas.
    Hotty Toddy!
    Mansfield, TX

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  • Skrullb
    Skrullb Posts: 666
    My last brisket was the same. It was 18 pounds before trim and I put it on at midnight for dinner the next day. I cooked at 250 and when I woke up at 8 it was done! I was using a smoke thermometer and I know my done thermometer is dead on. I was blown away at how fast it cooked. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • fishepa
    fishepa Posts: 211
    I've had briskets done really quick too.  Each meat is different.
    War Damn Eagle!
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